Where do I start?
Maybe with this post, otherwise know as “A Pie and a Forgotten Camera”.
I guess you could say I’ve kind of been in a rut lately.
It’s not really writers block, more of a food centric rut. AKA I haven’t really been cooking anything new lately.
It’s kind of bumming me out, but then I’m like what should I even make and the whole process starts again.
So, recipe ideas…Send them my way! Anyone! Really!
Anyway, I don’t want to promise that next week I’ll be back on track and better than ever, because I don’t know that.
But here to sweeten this bitter sorrow (too much?) I present you with Lemon Meringue Pie.
The story here is that j had a birthday and I did not have the necessary kitchen equipment to make a pie/cake/b-day dessert like I wanted.
This weekend I had some time, and I was ready to roll. The whole time in the back of my mind I’m thinking, “This is going on the blog.”
I mean, do you see that meringue? That is photoworthy stuff!
And the filling is beyond your wildest dreams. So creamy, tart and sweet. TO. DIE. FOR.
Wellllll, turns out the back of my mind is not the best place for planning and I totally forgot about needing a camera until this pie was picture ready.
I did have my phone though, and while these are not up to my usual standard…we have visuals! That is way better than just me describing to you guys that this pie was really, really good.
- 1 3/4 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 3/4 cups cold butter, cubed
- 2 tablespoons shortening
- 1/2 cup cold water
- 3 egg yolks, lightly beaten
- 1 1/4 cup sugar
- 1/2 teaspoon salt
- 6 tablespoons cornstarch
- 2 cups water
- 1/2 cup lemon juice
- 1 tablespoon lemon zest
- 3 tablespoons butter
- 3 egg whites, room temperature
- 6 tablespoons sugar
- 1/4 teaspoon cornstarch
- To start blend together flour, salt, and sugar in a food processor. Then add in cold butter and shortening. Combine until butter is pea sized. Then add water and mix until until pastry comes together, this shouldn’t take long!
- Place dough in the freezer to rest for 15-20 minutes.
- Once chilled roll out half the dough and leave the rest for another day. Place in an 9-inch pie plate.
- In a preheated oven at 425 degrees F blind bake the pastry for 15-20 minutes (or until the edges are browned) with beans/weights on top of parchment paper to keep it from puffing up too much. In the last five minutes remove the parchment and weight to let the bottom get some colour.
- In a large pot add sugar, salt, and cornstarch for the filling. Whisk together. Gradually pour in the water while whisking.
- Over medium high heat bring the mixture to a boil, and boil gently for 3 minutes whisking constantly. You may have to lower the heat to medium.
- Remove from heat, this is when you temper the yolks. Gradually whisk some of the hot mixture into the egg yolks, about half. Once done add the yolks back to the pot.
- Return to medium heat and cook another 2 minutes, whisking all the while, until removing to add in lemon juice, zest, and butter. Let cool for a few minutes before pouring into pie shell.
- While waiting for the filling to cool whisk egg whites and cornstarch until soft peaks are forming, then gradually add in the sugar beating it until you have stiff peaks.
- Lower the oven temperature to 350 degrees F.
- Pour filling into pie crust, smooth meringue on top, but keep some peaks. (I find an offset spatula does a really nice job.)
- Bake for 15 minutes, or until peaks and edges of the meringue are a nice golden brown.
- Let cool for at least 2 hours and then serve.